A study was undertaken to microencapsulate four different probiotic strains viz., Bifidobacterium animalis ssp. lactis (BB-12), Lactobacillus acidophilus (LA-5), Lactobacillus casei (NCDC-298) and Lactobacillus reuteri-(ATCC-55730) and incorporate into the ice cream. Microencapsulation was done by two different methods (extrusion and emulsion) using two differen...

Chicken patties from broiler meat were prepared by incorporation of essential oils as natural preservatives and application of additional hurdles namely vacuum packaging and inpack cooking with the objective extending shelf life. The entire study was designed by conducting four experiments. In experiment I, the water activity of the product was adjusted by the ...